Abstract: Satsuma mandarin were blanched in hot water at 75¹00℃ for 30¹80s to explore the effect of blanching treatment on nutrient contents and sensory values in the fruit.Results showed that with the increase of temperature and prolonging of time, concentration of total phenols, total flavonoids, soluble solids and the scavenging ability on DPPH·increased.While hardness of mandarin peel, browning index ( A 420) and concentration of vitamin C, total sugar, reducing sugar, carotenoids were decreased. The color of flesh changed from red to yellow and the brightness ( L value) of flesh increased. During the blanching of Satsuma mandarin, part of heat sensitive components lost, while phenolic acids, antioxidant capacity increased, and the browning of flesh was inhibited. There was no significant variation in color of Satsuma mandarin flesh within 100℃ and 3min blanching.